Festive Shrimp and Pork Wontons: Lunar New Year Tradition

Tender shrimp and pork wontons simmered in an aromatic ginger broth and served with a bright soy-black vinegar dipping sauce.

Prep Time 35

Cook Time 25

Total Time 1

Course Soup

Cuisine Chinese

Servings 4

Large Mixing Bowl stainless steel is ideal for keeping the filling cold; a glass bowl works too
cutting board and chef knife you will mince shrimp and aromatics; a cleaver is great but not required
Microplane or fine grater for ginger and garlic; a knife mince works if that is what you have
Small bowl of water for sealing wrappers; a pastry brush is optional but handy
Rimmed baking sheet to hold folded wontons; line with parchment to prevent sticking, or dust with cornstarch
Large Pot or Dutch Oven at least 5 quart for broth and cooking wontons; a wide pot helps prevent sticking
slotted spoon or spider skimmer for lifting wontons gently; tongs can tear wrappers so use them carefully

8 ounce raw shrimp peeled and deveined (thawed if frozen); chop by hand for better texture
10 ounce ground pork preferably 20% fat (shoulder is great); ground chicken thigh can substitute but will be leaner
3 piece scallion thinly sliced (white and green parts)
1 tablespoon fresh ginger finely grated
2 clove garlic finely grated or minced
1 tablespoon light soy sauce or use tamari for gluten-free (check wrapper ingredients too)
1 tablespoon shaoxing wine or substitute dry sherry; for alcohol-free, use chicken stock
1 teaspoon toasted sesame oil a little goes a long way; do not swap with plain sesame oil unless toasted
½ teaspoon white pepper or substitute black pepper
1 teaspoon granulated sugar optional but it rounds out the savory flavors
1 tablespoon cornstarch helps bind and keeps the filling tender; potato starch also works
28 piece wonton wrapper square wrappers (about 3½ inch); keep covered so they do not dry out

6 cup chicken stock low-sodium so you can control salt; vegetable stock works but is less rich
6 slice fresh ginger thin coin slices, lightly smashed with the side of a knife
2 clove garlic smashed
2 tablespoon light soy sauce start here, then adjust at the end
1 tablespoon rice vinegar or substitute black vinegar for a deeper tang
1 teaspoon toasted sesame oil optional but cozy
2 cup baby bok choy halved lengthwise; or use napa cabbage, spinach, or gai lan

3 tablespoon chinkiang black vinegar this is the classic; rice vinegar can substitute in a pinch
2 tablespoon light soy sauce adjust to taste
1 teaspoon granulated sugar helps balance the vinegar
1 teaspoon chili crisp optional, for heat and crunch
1 teaspoon toasted sesame oil optional
1 teaspoon fresh ginger finely grated or minced

Chop the shrimp into small pieces (think: pea-size, not paste). Hand-chopping gives you that bouncy, snappy texture that makes wontons feel special.
In a large mixing bowl, combine chopped shrimp, ground pork, scallion, grated ginger, grated garlic, soy sauce, shaoxing wine, toasted sesame oil, white pepper, sugar, and cornstarch.
Mix vigorously with a spoon or your hand for 1 minute, until the filling looks slightly sticky and cohesive. This quick mixing builds a little springiness, so the wontons stay juicy instead of crumbly.
Cover and refrigerate for 10 minutes while you set up your wrapper station. Cold filling is easier to scoop and fold.

Set a parchment-lined baking sheet next to your work area. Keep wrappers under a barely damp towel so the edges do not dry out.
Place 1 wrapper on the board. Add 2 teaspoon filling to the center (too much filling is the number-one cause of blowouts).
Dip a finger in water and lightly moisten the wrapper edges. Fold into a triangle, pressing out air as you seal. Air pockets can expand in hot broth and pop seams.
Bring the two triangle corners together, dab one corner with water, and overlap to seal (classic wonton shape). Place on the baking sheet. Repeat with remaining wrappers.
If you are cooking later, dust wontons lightly with cornstarch and refrigerate uncovered for 20 minutes so the surface dries a touch and stays less sticky.

In a large pot, combine chicken stock, sliced ginger, smashed garlic, soy sauce, and rice vinegar. Bring to a boil over high heat, then reduce to a steady simmer for 10 minutes so it tastes intentionally aromatic, not just salty.
Add baby bok choy and simmer for 3 minutes, until bright green and tender-crisp. Use a slotted spoon to divide the greens between serving bowls.

Bring the broth back to a gentle boil. Add wontons in batches (do not crowd), stirring once so they do not stick to the bottom. Cook for 5 minutes, until the wrappers look slightly translucent and the filling feels firm when you lift one out.
Taste the broth and adjust with a splash more soy sauce if needed. Turn off the heat and stir in toasted sesame oil if using.
Ladle broth over the greens, then add wontons to each bowl. Serve hot with the dipping sauce on the side for that dip-and-sip rhythm that makes wonton night feel like an event.

In a small bowl, whisk black vinegar, soy sauce, sugar, chili crisp, toasted sesame oil, and ginger. Let it sit for 5 minutes so the ginger mellows.
Taste and tweak: more vinegar for brightness, more soy for salt, more chili crisp for heat. This is a flexible dumplings sauce recipe, so make it yours.